Vinification
:
Hand picked harvest in crates, sorted afterwards in the cellar.
Vinification varies depending upon the grape varieties. Part of
the Carignan (20%) undergoes carbonic maceration : the grapes
are placed in vats in their entirety and left intact during the
vatting (25-30 days). No pumping over or punching of the cap.
Intracellulaire vinification is carried out at a temperature ranging
between 28-30°C. The Grenache, Morvèdre and Syrah are traditionally
made into wine : destemming, vatting for around 3 weeks with pumping
over, release, regular punching of the cap at 27-29°C…
Maturing : 90% in vats and
10% in barrels for a period of 12 months.
Tasting
notes :
old vines, with deep roots in the schist, offering a few, precious
grapes, perfectly reflecting the terroir. An intense wine, developing
red and black berry aromas with mineral notes. Elegant tannins,
boasting finesse and persistance. Ageing: Can be kept for up to
7 to 8 years depending upon the vintage.
Ageing
:
Can be layed down in your cellar, but can also be appreciated
during its youth.
Food
pairing :
Les Vielles Vignes go well with lamb, beef, pigeon or guinea fowl.
